The shrimp I grilled the other night were served with a wonderful, delicious dipping sauce. For me, if there’s dipping sauce involved, there also needs to be soppin’ bread. So I made a batch of Steven Raichlen’s quick grilled garlic parsley cheese bread. This is the bread for soppin’ or just plain ole munchin’. A hint of garlic and cheese, you’ll find you just can’t get enough of it.
This quick grilled garlic parsley cheese bread takes no time at all to prepare or grill. You do have to keep an eye on it when you grill it, as the butter will melt and drip down onto the flames, creating flareups here and there. If the flames get too big you’ll want to move the bread pieces to a ‘calmer’ section of the grill temporarily for the fires to die down a bit.
This bread is fantastic for soppin’ up shrimp broth. I can do some serious soppin’, and I never have to worry about this bread not holding up to the job.
Also try my chipotle garlic cheese bread. You can make it on the grill too, or in your oven.
Quick Grilled Garlic Parsley Cheese Bread
- 1 loaf French bread
- 1 ½ sticks unsalted butter softened
- 4 cloves garlic minced
- ¼ cup Parmigiano-Reggiano cheese freshly grated
- 3 tablespoons fresh parsley finely chopped
- kosher salt to taste
- ground black pepper to taste
- Slice the bread into 1/2" or so thick pieces.
- Fire up your grill for medium-high direct cooking.
- While waiting for the grill to get hot, combine the butter, garlic, cheese, parsley and salt and pepper in a small bow.
- Using a spatula, spread half of the mixture on one side of the bread slices and transfer (buttered side UP) to a baking sheet. Don't do the other side just yet (see my write-up as to why I do it this way).
- Carry the baking sheet and remaining butter mixture to the grill. Get ready to move fast. Have your grill tongues ready.
- Working one piece at a time, pick up the bread and slather the unbuttered side with the remaining butter. Transfer to the grill.
- Keep buttering the bread and placing onto the grill, but keep an eye on the pieces you've already put on the grates. The butter will drip down and flare up and you might have to move the pieces away from any flames.
- You'll want to flip the pieces after 1-3 minutes, once you have some grill marks and a little char on the bread. Same story goes for when you flip them: the butter might drip down and cause flare ups so be ready to move them if needed.
- Grill another 1-3 minutes. Once nicely golden brown and slightly charred remove to the baking sheet and serve.
Nutritional values are approximate.